Risotto with caramelized Treviso chicory with white Classic Bassano Grappa, guinea fowl and pioppini sauce .
First courses
Young
4 people
Ristorante Tarantola - Appiano Gentile
About 40 minutes
Ingredients:
300 g Carnaroli rice
200 g guinea-fowl
100 g Pioppini mushrooms
1 Radicchio Rosso di Treviso
1 tablespoon sugar
Half a glass Bassano Classica Poli
Parmigiano Reggiano
Celery, Carrot, Onion
Parsley, Bay Leaf, Rosemary, Sage, Thyme
Extra virgin olive oil and butter
Salt
Pepper
200 g guinea-fowl
100 g Pioppini mushrooms
1 Radicchio Rosso di Treviso
1 tablespoon sugar
Half a glass Bassano Classica Poli
Parmigiano Reggiano
Celery, Carrot, Onion
Parsley, Bay Leaf, Rosemary, Sage, Thyme
Extra virgin olive oil and butter
Salt
Pepper
Preparation:
Prepare the guinea-fowl sauce: cut the meat into cubes, fry in a very hot pan with chopped celery, carrot and onion.
Add some white wine, then cover with vegetable broth and a little tomato sauce. Let it cook for a little over an hour, remembering to add the bunch of herbs (rosemary, sage, thyme) half an hour before the deadline.
Clean and wash the mushrooms, sauté in a pan with hot oil and an unpeeled garlic clove (which will be later removed).
Once browned, turn down the heat, add a ladle of water and a bay leaf and finish cooking.
Flavor mushrooms with a pinch of salt, freshly ground pepper and chopped fresh parsley.
In a non-stick pan, caramelize a spoonful of sugar with half a glass of Grappa di Bassano, meanwhile finely slice the chicory and then toss it with the caramel and add a little olive oil. Season with salt.
Toast the rice and continue adding some simple boiling salted water, stirring frequently.
Mix the caramelised chicory and season to taste; when the grain of rice will be "al dente" turn off the heat, stir in a little butter and grated parmesan cheese and dish. Complete the presentation laying down the guinea fowl meat sauce and mushrooms pioppini, both hot.
Add some white wine, then cover with vegetable broth and a little tomato sauce. Let it cook for a little over an hour, remembering to add the bunch of herbs (rosemary, sage, thyme) half an hour before the deadline.
Clean and wash the mushrooms, sauté in a pan with hot oil and an unpeeled garlic clove (which will be later removed).
Once browned, turn down the heat, add a ladle of water and a bay leaf and finish cooking.
Flavor mushrooms with a pinch of salt, freshly ground pepper and chopped fresh parsley.
In a non-stick pan, caramelize a spoonful of sugar with half a glass of Grappa di Bassano, meanwhile finely slice the chicory and then toss it with the caramel and add a little olive oil. Season with salt.
Toast the rice and continue adding some simple boiling salted water, stirring frequently.
Mix the caramelised chicory and season to taste; when the grain of rice will be "al dente" turn off the heat, stir in a little butter and grated parmesan cheese and dish. Complete the presentation laying down the guinea fowl meat sauce and mushrooms pioppini, both hot.
